This soup is quick and easy to prepare and very cleansing! Enjoy this take on a Japanese classic.

Vegetable Miso Soup [Vegan]

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Serves

8

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Ingredients

  • 400 g spiral genmai brown rice miso
  • 1/4 cauliflower roughly chopped
  • 1 broccoli roughly chopped
  • 1 bok choy bunch sliced fine
  • 12 button mushrooms sliced
  • 200 g nutritionist choice bifun brown rice noodles
  • 3 litres purified water
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Preparation

  1. Heat water in soup pot and boil; add miso paste
  2. Chop and slice all vegetables add to pot, simmer on a low heat for 50 minutes
  3. Add brown rice noodles (do not over cook), 4-5 minutes
  4. Remove from heat and soup is ready to serve!
Variation
  • 500 g tofu, organic extra firm, dice
  • Add tofu to miso soup, cook for 10 minutes
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